Food, cooking, and travel
There are a few cookbooks I’ve introduced into regular circulation in the kitchen over the past year or so. They are all listed in The Bookshelf, but I like them so much I wanted to go a little deeper in depth. My first favorite is …
When you are cooking for one or two, condiments are important. When you are cooking in limited portions, there are only so many ways that you can prepare your protein or veggies. While I’m the first one in the “great ingredients simply prepared line,” I …
I went on something of a binge last week seeing how many ways I could put together elements that could transform a basic protein plus two veg dinner. One approach was to roast peppers and tomatoes that could be used in many different ways and …
In my last post, I mentioned how hard it is to keep foods like cauliflower interesting. It’s cauliflower (and broccoli, and asparagus, etc.). They’re healthy, and they’re good, but if you’re cooking for one or two, a head of cauliflower is going to get real …